Directions

Heat a nonstick high-sided pan with vegetable oil. Add finely chopped onion and celery. Sauté on medium-high heat for about 3 minutes until vegetables start to soften. Add mushrooms and continue cooking another 3 minutes. Season with salt, pepper, parsley and thyme. Squeeze sausage meat out of casings into vegetable and apple mixture. Break up with spoon. Add Gala apple and sauté 2 minutes. Add dried sage. When sausage meat is cooked through add bread pieces. Mix well with spoon to incorporate.

Pour apple juice over the stuffing to moisten the mixture. Add chicken stock and continue stirring to combine. The stuffing should be moist and cohesive, with distinctive chunks of apples, mushrooms and sausage. More liquid may be needed depending on how dry the bread was. Add extra apple juice as needed.

Put stuffing into stuffing bag, cheesecloth or nylon stocking if it is to go inside the bird, otherwise place in a buttered baking dish that can be covered with foil or lid. Bake 30 to 45 minutes at 350 degrees.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f